Trader Joe’s Mexican Style Roasted Corn Turkey Burrito Bowls

Something I have come to really love in quarantine is creating meals from what I already have in my freezer. I kind of feel like I’m on an episode of Chopped in my own kitchen. I found this bag of Mexican Style Roasted with Cotija Cheese in my freezer and created this with what i had on hand. It was a huge hit, and it took less than 30 minutes to make!

Ingredients

1 lb ground turkey breast

6 flour tortillas

1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese

1 packet taco seasoning

1 medium yellow onion

1 tbsp olive oil

Oil spray (olive oil or canola oil)

1 package ready brown rice

Guacamole or other toppings of choice (optional)

Plus onion and flour tortillas!

Directions:

  1. Preheat oven to 350 degrees F.
  2. On the bottom part of a muffin tin, spray with canola or olive oil, then place flour tortillas in the crevices to make mini bowls. Spray tortillas with oil.
  3. Place in the oven for 18-20 minutes, or until tortillas are firm and crisped.
  4. Place a small saucepan over medium heat and heat the Trader Joe’s Mexican Style Roasted Corn according to package directions.
  5. In a separate skillet, heat olive oil over medium heat, Then add diced onion until translucent.
  6. Add in ground turkey breast and fully brown the meat.
  7. Once fully browned, add in 1 cup of water and taco seasoning. Mix with turkey until fully combined.
  8. Cook rice (I use microwaveable rice, so cook according to package directions).
  9. Once all components are finished cooking, take out the taco shells, place in a layer of rice, a layer of ground turkey, a layer of the Mexican Style Roasted Corn mixture, some guacamole, and cotija cheese (that comes with the Trader Joe’s package).
  10. Serve and enjoy!
Spray with canola oil and bake for 18-20 minutes.
One of my favorite Trader Joe’s treats!
Brown the turkey and onions before adding the seasoning!
Tortillas nice and crispy!
Layer the rice, ground turkey, Mexican style roasted corn, guacamole, and cotija cheese. Serve and enjoy!!
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Instant Pot Turkey Chili

One of my favorite things to use my Instant Pot for is chili. The combination of the saute function and the pressure cooking allows for the same great flavors that simmering on a stovetop takes hours to accomplish. Plus, if you follow Weight Watchers, this chili is only 1 Freestyle SmartPoint! So it’s delicious and guilt free.

Ingredients:

1 lb lean ground turkey breast

1 chopped yellow onion

1 tablespoon olive oil

2 cloves minced garlic

1 tablespoon light brown sugar

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

3 tablespoons tomato paste

2 cups regular chicken broth

2 10 oz. cans of Rotel fire roasted diced tomatoes and green chiles

1 15 oz. can black beans, rinsed and drained

1 15 oz. can kidney beans, rinsed and drained

1 15 oz. can pinto beans, rinsed and drained

Shredded cheese and sour cream for topping (optional)

Directions

  1. Push the saute button on your Instant Pot. Heat olive oil and stir in chopped onion. Cook for 2-3 minutes, until soft and translucent.
  2. Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
  3. Stir in chili powder, cumin, Italian seasoning, tomato paste, brown sugar, salt, pepper, and chicken broth. Stir to combine. Use a wooden spoon to scrape up any brown bits on the bottom of the pot (this is important to avoid a “burn” message during pressure cooking!).
  4. This next step is also important to avoid the “burn” notice: Layer the Rotel fire roasted tomatoes and beans on top of the meat mixture and DO NOT STIR IN!!
  5. Close the lid of the Instant Pot and set the valve to “sealing.” Pressure cook on high for 12 minutes. Note: It will take longer than 12 minutes because the pressure needs build first.
  6. Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
  7. After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
  8. Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!

Weight Watchers Freestyle SP: 1 point per serving with no toppings. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!


Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.